Heat a small skillet over medium heat.
Add 1 teaspoon of olive oil and the panko breadcrumbs, then cook, stirring frequently, until the panko is golden brown, about 3 minutes.
Transfer the mixture to a small bowl. Stir in the lemon zest, Parmesan, and garlic, then set aside.
Tear off 4 large sheets of heavy-duty foil, about 18 inches long each.
Place 1/4 of the artichoke hearts in the middle of each sheet of foil. Season with salt to taste, then top each with a thyme sprig, 3 to 4 lemon slices, and 1 teaspoon of butter.
In a large bowl, toss the shrimp with the crushed red pepper and garlic.
Add 1/4 of the shrimp mixture on top of the artichoke mixture on each sheet of foil. Drizzle each with 1 tablespoon of white wine and a 1/2 tablespoon of olive oil.
Bring the opposite sides of foil together and fold at least twice to seal, leaving a little headroom for the air to circulate. Then, fold the open sides over at least twice.
Cook the packets either directly on an oven rack for 15 to 20 minutes at 400°F or on a hot grill for about 10 minutes. The shrimp should be opaque when done.
Open the packets carefully and top with the toasted panko breadcrumbs and fresh parsley.